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RCP: Spinach & Pecan Salad

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RCP: Spinach & Pecan Salad

by David M. Bueker » Sun Jun 03, 2007 7:59 pm

Here are the fruits of my candied pecan request:

8 oz. baby spinach, washed and dried
Extra-virgin olive oil
salt
pepper
3 oz blue cheese, crumbled
1 cup candied pecans

Toss the spinach with the olive oil to very lightly coat, salt & pepper to personal taste then add the crumbled cheese & pecans and toss together.

This is extraordinary with a German Riesling auslese. The sweetness of the wine and the sweetness of the pecans work very well together. Go with a younger auslese as you want the sweetness.

Laura had her salad with fresh chevre instead of blue & that was really good too.
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Re: RCP: Spinach & Pecan Salad

by Jenise » Mon Jun 04, 2007 11:51 am

No acid? Just oil?
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: RCP: Spinach & Pecan Salad

by David M. Bueker » Mon Jun 04, 2007 12:10 pm

Nope - no acid. Didn't need it either. A little lemon juice might work, but the wine had enough acid for both.
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Re: RCP: Spinach & Pecan Salad

by Jenise » Mon Jun 04, 2007 2:29 pm

Okay, thanks. Salads don't always NEED acid, but I had to ask.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: RCP: Spinach & Pecan Salad

by David M. Bueker » Mon Jun 04, 2007 2:41 pm

Jenise wrote:Okay, thanks. Salads don't always NEED acid, but I had to ask.


But now you have me thinking. If I were to put a bit of balsamic vinegar in it I could likely pair it with more oxidized styles of wine (e.g. a sweeter Sherry).

Or just toast the pecans (instead of sugaring them) and use nearly any style of Sherry.
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Re: RCP: Spinach & Pecan Salad

by Jenise » Mon Jun 04, 2007 3:14 pm

Or toast the pecans without sugar, drizzle with a white truffle oil, and serve it with a '98 CdP.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

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